Tuesday, March 3, 2009

Refrigerator Fudge

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This is a super-old recipe when Baker's Chocolate was just about the only option one had when baking. And when one could actually find a 13-ounce Hershey's chocolate bar.

Chocolate has come a long way.

I often made this fudge for my middle school students. And I made it for Christmas Open House when I owned an art studio. It adapts easily to additions, such as black walnuts. Because I don’t like it too sweet, I add an extra 2 ounces of unsweetened chocolate and then 2 ounces less milk chocolate. The original recipe calls for 13 ounces each of semi-sweet chocolate and Hershey's chocolate bar. 

Have everything measured, chopped, and ready to go. Line you pan with parchment paper or use foil and then lightly butter it.

In a large pot, mix the following ingredients:
  • 1 cup whole milk
  • 4 cups sugar
  • 1 teaspoon vanilla
  • 1 cup real butter
Stirring, bring to a boil and boil for two minutes, stirring constantly.

Remove from heat and add:
  • 25 large marshmallows
Stir until melted.

  • 2 oz. Baker’s Unsweetened Chocolate
Stir until melted and smooth.

  • 13 oz. Baker’s Semi-Sweet Chocolate
Stir until melted and smooth.

  • 11 oz. Hershey’s Milk Chocolate
Stir until melted and smooth. Add nuts if desired.

Pour into a lined 12 x 16 metal sheet pan. Chill until set. Carefully remove from pan and remove paper/tin foil. Cut using a heavy knife or bench scraper. 


Unknown said...

I am a fudge fanatic! This sounds good, and I like you do not like it too sweet...more chocolate flavor is really the important thing!!

Anonymous said...

This looks wonderful. I subscribed to your blog in Google Reader, since that makes it much easier to star and save your posts.